Empowering

sustainable

food solutions

Manu López Romero

I'm a passionate Food Innovation Facilitator and R&D Advisor with over 7 years of experience. I leverage my expertise in product innovation, development and project management to guide your technical team and bring your vision for delicious and sustainable products to life.


My commitment goes beyond just taste. I focus on tackling food waste and plastic pollution within the food industry, fostering a more sustainable food system.


Whether you need advisory services, new product development, or reformulation solutions, let's collaborate. Together, we can create a positive impact on the future of food.

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Services

Advisory services

  • Ideation workshop.
  • Innovation Strategy & Roadmap.
  • Facilitator: Fast-Track your R&D projects and Unleash your team potential.
  • Team management.
  • Project management.
  • Support on negotiations with stakeholders.
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NPD services

  • Minimum Viable Product.
  • Production process workflow.
  • Supply chain design.
  • Food safety assessment.
  • Sustainable Packaging design.
  • Labeling compliance.
  • Nutritional information.
  • Sustainability analysis.

Reformulation services

  • Refine your recipe for a cleaner label.
  • Make your product Vegan.
  • Make it Free-from.
  • Cost-optimise recipe.
  • Reformulation due to ingredient availability.
  • Adjust your recipe to overcome production challenges.
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CONFECTIONERY CASE STUDY: Advisor & New Product Development services.


Challenge:

A European confectionery company sought an external perspective to evaluate and generate new ideas for their innovation pipeline.


Solution:

An ideation workshop was conducted with their team to spark creativity and identify five promising confectionery concepts for further exploration. MVPs were then developed for these concepts to assess market potential and consumer feedback.

UPCYCLING CASE STUDY: New Product Development services.


Challenge:

A European food innovation platform offered a challenge to co-develop food prototypes using surplus or upcycled ingredients.


Solution:

Four minimum viable products (MVPs) were developed: two salad dressings and two jams. Each recipe incorporates at least three by-products or surplus ingredients.

SAUCE CASE STUDY: Reformulation services.


Challenge:

Moisture from a sauce recipe presented a challenge for a UK retailer's packaging. The recipe needed an adjustment.


Solution:

Reformulate the sauce to reduce its water activity and water content without compromising its desired viscosity.

PERSONAL CARE CASE STUDY: Reformulation services.


Challenge:

An international CPG company was facing compatibility issues between an ingredient in their personal care product and a new packaging material they were testing.


Solution:

Through research and testing, a compatible product was identified within the company's existing catalog. This alternative recipe was implemented during the following packaging trials to eliminate the issue.

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